Moroccan Lamb Shepherd's Pie

Name: Moroccan Lamb Shepherd's Pie with Cheesy Potato Top
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: 250 g Lamb Mince; 1 packet Shredded Cheddar Cheese; 1 packet baby leaves; 1 packet Tomato Paste; 3 packet Potato; 1 sachet Chicken-Style Stock Powder; 1 Carrot; 1 Leek; 1 sachet Chermoula Spice Blend; 40 g butter; ½ cup water; 1 drizzle olive oil; 2 tbs milk

with Cheesy Potato Top

Get up to $175 off

When you have this shepherd’s pie under your belt, you’ll never want another pie in your life other than this spiced Moroccan lamb one. The warming veggies and fluffy cheesy mash on top with make you fall in love. It’s love at first bite.

Tags:

Healthy

•Naturally Gluten-Free

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

250 g

Lamb Mince

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 packet

baby leaves

1 packet

Tomato Paste

3 packet

Potato

1 sachet

Chicken-Style Stock Powder

Carrot

Leek

1 sachet

Chermoula Spice Blend

Not included in your delivery

40 g

butter

(Contains: Milk; )

½ cup

water

1 drizzle

olive oil

2 tbs

milk

(Contains: Milk; )

Nutrition Values

Calories412 kcal

Energy (kJ)1720 kJ

Fat16.3 g

of which saturates7.4 g

Carbohydrate27.4 g

of which sugars10.8 g

Dietary Fibre6.7 g

Protein36.1 g

Sodium1170 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Dish

•Saucepan

•Large Frying Pan

Cooking Steps

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to the potato and season with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled. Little cooks: Get those muscles working and help mash the potatoes!

• Preheat grill to medium-high. • Finely chop garlic. Thinly slice leek. Grate the carrot.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook leek and carrot, stirring, until softened, 3-4 minutes. • Add lamb mince and garlic and cook, breaking up with a spoon, until just browned, 2-3 minutes.

• Add tomato paste, chermoula spice blend, vegetable stock powder and the water to the pan and stir to combine until thickened, 1 minute. • Remove pan from heat, then stir through baby spinach leaves until wilted.

• Transfer lamb mixture to a baking dish and spread potato mash on top. • Sprinkle with shredded Cheddar cheese. Grill pie until lightly golden, 6-8 minutes.